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These Southern Biscuits and Gravy take me back to my grandma's kitchen every time. Nothing beats that Sunday morning feeling when warm, flaky biscuits meet rich, creamy sausage gravy. It's comfort food that feels like home with every bite.
Why You'll Love This Dish
What makes this so great is how basic ingredients turn into something so tasty. I'm crazy about how the biscuits soak everything up. You can make it hot or mild, and it comes together fast—perfect for lazy Sundays or when you want breakfast for your evening meal.
Biscuits and Gravy Components
- Biscuits: Making them from scratch is wonderful, but the ones from the fridge tube work surprisingly well too.
- Ground Sausage: I typically grab Jimmy Dean, though any type of breakfast sausage does the job.
- All-Purpose Flour: This gives your gravy body and thickness, and Wondra flour creates extra silkiness.
- Whole Milk: The key to getting that luscious, velvety texture.
- Kosher Salt and Black Pepper: Just enough to boost all the flavors.
- Cayenne Pepper or Red Pepper Flakes: Toss in a tiny bit for some heat if that's your thing.
- Optional Garnishes: A sprinkle of fresh parsley adds nice color.
How To Make It
- Step 1 - Prepare the Biscuits
- You can bake your own or use store-bought refrigerated ones, both work great.
- Step 2 - Cook the Sausage
- Warm up your pan, break up the sausage as it cooks, and brown it well, keeping some of the fat for flavor.
- Step 3 - Make the Gravy
- Dust the cooked meat with flour, give it a minute to cook, then pour milk in gradually while stirring until it thickens up, adding spices to taste.
- Step 4 - Serve the Dish
- Cut open those hot biscuits, pour the gravy all over, and add a bit of parsley to look fancy.
Ways To Switch Things Up
Try hot sausage when you want more kick or switch to turkey sausage for something lighter. Ground beef makes a tasty change too. Adding some garlic powder or onion powder really bumps up the taste, and you can even try meatless versions.
What To Serve With It
We like to balance out the richness with some sweet fruit like strawberries, honeydew or oranges. A nice cold smoothie works well alongside, or go all out with some crispy hash browns. Anything goes with these tasty biscuits and gravy.
Storage Tips
Don't mix leftovers together when storing them in the fridge. When you want to eat them again, heat the gravy on low heat, maybe adding a little milk. Warm the biscuits in your oven to get them crispy again.
Quick Answers
What's the best sausage? Most folks use breakfast sausage but try others too. Need it gluten free? Swap in cornstarch and get special biscuits. Making it vegetarian? Plant-based sausage works just fine. Lumpy gravy? Just keep stirring as you add milk bit by bit and it'll smooth out.
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Frequently Asked Questions
- → What's the best type of biscuits for this dish?
- You can go with scratch-made, a mix like Bisquik, or the ones from the refrigerated tube. The layered, flaky kind work really well here.
- → Can I use 2% milk instead?
- Whole milk makes the gravy really thick and rich. You can use lower fat milk, but your gravy won't be as indulgent.
- → Do I need to drain the sausage after cooking?
- Nope, keep all that tasty fat in the pan. It adds amazing flavor to your gravy.
- → How can I make it spicier?
- Just toss in some cayenne or red pepper flakes until it's as hot as you want it.
- → Is regular flour okay to use?
- Wondra Flour works great, but don't worry if you only have all-purpose flour handy, that'll do the job too.